Vegetable Cheese Chowder

Potatoes, carrots, and cheese are the star players in my favorite soup.

Almost every Saturday morning, my two sisters and my dad play Scrabble online. My 91-year-old Dad usually wins because my sisters and I are too busy “chatting.” (He’s also the best player if you really want to know.) Our favorite topics include weekend plans, updates about our kids and menus. Upon the occasion of the first cold snap, somebody will ask, “Have you made your first bowl of soup yet?” If I have, it is sure to be this recipe. Guaranteed to warm your innards and soothe your soul.

Serve this chowder with fresh-baked crusty cornbread or my favorite, cornbread twists. You must crumble it into the soup with both hands to get the full effect and best flavor. Eating it politely will stifle the joy.

Make a slurry of flour and water. Add to soup and cook about 5 minutes until slightly thickened. You want to get rid of the raw flour taste. Turn heat to low and stir in cheese. Add milk until soup is consistency you prefer. Do not allow to boil once you add the milk and cheese or it will curdle especially if you have used a lowfat milk.

Remove bay leaf. Use a potato masher or granny fork to lightly mash a few of the vegetables for a thicker texture.

Stir in pepper, salt and fresh chopped parsley for a fabulous finish and a fine tasting porridge.

That does look good. I have been trying to decide on soup recipes for my Tues. luncheon. Maybe I will try this. Had something like it at the club grill on Thurs. The chef had grated or chopped very finely the potatoes, celery and carrots. Gave it a little different appearance and texture from yours, but it was delicious.